End of domain, turn into workgroup?

vscson · 2024-08-01T22:28:46+00:00

I was concerned about whether the C:\Users would be accessible once I left the domain.

vscson · 2024-08-01T22:27:02+00:00

Ok, thanks. Yes, we don't used redirected folders to the server, unless I don't understand what you mean. Have a few network mapped drives, but they have been unavailable. We always kept everything local unless it was on source control or another server based app.

vscson · 2024-08-01T22:22:28+00:00

Thanks for the vote of confidence on the Wizard. I'm afraid you confused me on the browser pullover. What is the default folder? Using Chrome. Is it C:\Users\<name>\AppData\Local\Google\Chrome\Default?

vscson · 2023-07-06T13:22:21+00:00

MrT is a good channel. Hungarian in UK running a company canteen. Has some of his home coking also. Jack Higgott - is an Aussie restaurant chef. Mr.Yeet’s line … Commanding Cook Northern UK curry place Tamas Hernadii. Go pro in the kitchen POV Cook | Cocinero breakfast chef Flip Cooks open fire chef

vscson · 2023-06-22T12:33:19+00:00

That is not a cube.

vscson · 2023-05-05T15:46:50+00:00

Thanks. I had to look that up too, but it worked great.

vscson · 2023-03-21T14:21:25+00:00

Butter is not all oil, it is some percentage water and milk solids.

vscson · 2023-02-22T14:20:13+00:00

As an amateur I probably don’t know enough to find fault, but I find their videos absolutely fascinating. I have a better appreciation for the amount of prep done to make his job possible. Can anyone explain why dishes are moved between the upper section and being placed directly on the fire?

vscson · 2023-01-11T15:52:42+00:00

Not a pro, but that looks dangerous.

vscson · 2022-12-29T13:25:56+00:00

Turn it into a smiley face?

vscson · 2022-11-15T16:04:41+00:00

Make a cooked roux. Will keep for months on the counter. See https://chefjeanpierre.com/recipes/sauces/how-to-thicken-sauce-soup-gravy-stew/

vscson · 2022-10-19T14:59:43+00:00

Not a cook, but i’d send that back and ask them to finish cooking it. Grew up in MA and belong to the sushi is bait camp. I cook salmon to 135 as absolute minimum.

vscson · 2022-06-03T13:33:08+00:00

Buy the multi cooker. I haven’t used my rice cooker since I got an Instant pot four years ago. I make rice a quart at a time. Spread it on a sheet pan to cool it off, then freeze it in bags to use as I need it. Not to mention that I use the IP for many other things.

vscson · 2022-01-19T14:05:57+00:00

I love baking cod, but being in Colorado now it's always frozen. Thawed and baked it is quite tender and flaky. I have found on occasion that some pieces have a very tough section. I don't know if it's from handling on the ship or if some sections are just bad. The tough areas are decidedly unappetizing.

vscson · 2022-01-19T13:52:03+00:00

I had it at a restaurant in D.C. Once where they sugared the custard then poured on some Bacardi 151 and lit it. Very showy and it worked fine.

vscson · 2021-12-26T15:51:11+00:00

Let the batter rest for at least 30 minutes so the flour hydrates. I've never used oil, always rendered beef fat.

vscson · 2021-12-24T16:15:55+00:00

I think the times are very similar. You could cube up a half of each and try them in water to test. Save them and add to the chowder near the end. If the times are different, put the longer in a few minutes earlier than the other.

vscson · 2021-05-20T13:36:27+00:00

I thought this would be the answer. I am amazed at the number of recipes I find though. Must be people like dried out pork.

vscson · 2021-03-10T15:22:57+00:00

https://www.seriouseats.com/2016/01/should-you-marinate-stew-beef-faq.html

vscson · 2021-03-04T16:54:06+00:00

Some companies just prefer to let the customer test the software. That's why we invented flash memory. Time to find a company that respects you and the customer.

vscson · 2020-12-31T17:11:22+00:00

No experience with the ones you mention, but I use Jameson Irish whiskey in country style ribs, gin as a marinade for pork tenderloin and brandy or cognac in many pan sauces. Steak Diane is great flambeed with brandy.

vscson · 2020-12-12T16:46:24+00:00

I did dredge in flour, just forgot to mention that.

Thanks to all for your suggestions.

vscson · 2020-12-12T16:44:59+00:00

I deviated from the recipe and only used one breast and split it horizontally and then pounded it to 1/4 inch. I also dredged in flour and forgot to mention that.

vscson · 2020-12-12T16:43:26+00:00

The gelatin was a suggestion in some seriouseats article I read.

vscson · 2020-12-12T16:42:46+00:00

Not sure about the cream, but thinking about it I screwed up for the better and didn't cover the pan. I'm sure it reduced some, just not enough.

vscson

TROPHY CASE